Raspberry-Almond Coffee Cake

Puddles of sweet icing and the flavor of brown sugar and almonds will make this pastry a new family breakfast favorite.

Ingredients

1 cup fresh raspberries

3 tablespoons brown sugar

1 cup all-purpose flour

1/3 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup plain low-fat yogurt

2 tablespoons butter or stick margarine, melted

1 teaspoon vanilla extract

1 large egg, lightly beaten

Cooking spray

1 tablespoon sliced almonds

1/4 cup sifted powdered sugar

1 teaspoon fat-free milk

1/4 teaspoon vanilla extract

Nutritional Information

Calories 176

Fat 4.5g

Satfat 1.0g

Protein 3.5g

Carbohydrate 30.4g

Cholesterol 28mg

Iron 1.1mg

Sodium 131mg

Caloriesfromfat 23%

Fiber 1.7g

Calcium 59mg

Calories 176

Fat 4.5g

Satfat 1.0g

Protein 3.5g

Carbohydrate 30.4g

Cholesterol 28mg

Iron 1.1mg

Sodium 131mg

Caloriesfromfat 23%

Fiber 1.7g

Calcium 59mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine raspberries and brown sugar in a bowl. Set aside.

Step 3

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg; add to flour mixture, stirring just until moist.

Step 4

Spoon two-thirds of batter into an 8- inch round cake pan coated with cooking spray. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.

Step 5

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla. Drizzle over cake. Serve warm or at room temperature.